Executive Chef (Mining)

at  Tsebo Group

ABOUT US

We are in search of an innovative Executive Chef to join our team in Limpopo, where you’ll lead our culinary team and redefine the dining experience with your creative approach to seasonal ingredients. In this role, you’ll assist the Project Manager in the day-to-day management of our recreation club restaurant and deliver high-quality catering solutions, all while engaging extensively with clients and utilizing your catering operations expertise.
As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity. We specialise in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people – the heart of Tsebo – is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients’ needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell.

SKILLS AND COMPETENCIES

• Proactively manage the Food Safety Management Systems, ensure compliance with OHSAct as well as manage Tsebo’s Good Manufacturing Practices
• Menu planning and design
• Fine dining experience
• Ensure high quality of food preparation, presentation and service is up to Tsebo Catering Solutions standards by meeting all quality / star grading standards in all areas of responsibility.
• Organising, preparing & co-ordinating functions for the Unit
• Management of all administration, finances, debtors, budgets, and HR related practices etc.
• Financial acumen
• 3-4 years previous experience within a high-end or coporate establishment.
• Computer literacy MS Excel and MS Word
• Drivers licence & own vehicle
• Must be willing to relocate to Limpopo

QUALIFICATIONS

• Grade 12
• Relevant qualification relating to Hospitality Management

• All aspects of purchasing, food preparation & presentation
• Menu design, planning & implementation
• Ensure that all equipment/stock/uniforms under chef’s control are managed and kept secure
• Sound understanding of food costing
• Prepared to assist in other Tsebo Site Services units as required
• Maintain complete control of the kitchen at all times
• Spot problems and resolve them quickly and efficiently
• Charged with maximizing the productivity of the kitchen staff, as well as managing a team of kitchen staff
• Ensure that quality culinary dishes are served on schedule & the approving of all prepared food items that leave his or her kitchen
• Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
• High levels of food quality & presentation reflecting traditional & modern cuisine
• Monitor and manage a cost effective production process reflecting best practices
• Monitor and manage hygiene standard and status in all kitchens - 90 % external audit
• Maintain & manage HACCAP standard of complex /food sample management
• Ensure the compliance of Fedics to Health and Safety standards on the complex.
• Promote and ensure a safe working environment to guests and staff